Cornbread Deluxe

You are absolutely correct, Max, Grandmother probably did add some bourbon to her Fried Green Apples. And, yes, she did have a shelf set aside for “spirits.” Only it wasn’t in her pantry where anybody could slip in and indulge. The “spirits” were on a top shelf in a kitchen cupboard, and no one, and I mean no one, ever messed in her kitchen. She probably knew to the exact drop how much was in each bottle.

She was a fantastic cook, and other than cakes, I never saw her use a recipe. Which is why I can only try and replicate what she cooked. This was one of her cornbread recipes. No one else I knew ever bothered to dress up cornbread at all.

Cornbread with Cheese and Fresh Corn:

Your favorite cornbread recipe made without eggs and sugar
½ cup grated yellow cheese, like Cheddar or Colby
1 cup fresh cut corn

Make up your favorite cornbread recipe for 6 muffins, but do not use eggs or sugar as this is not supposed to be sweet. Mix in the cheese and fresh cut corn.

Preheat your heavy corn muffin pan in a 400 degree oven. Take hot muffin pan from the over, spray with Pam, and instantly spoon in the cornbread mixture. The pan should be so hat that the bread begins to bake as you spoon it in. Return to oven and bake for 10 minutes or so. Tops of the muffins should be lightly browned, and the bottom crusts very brown. RUN the muffins from the pan straight to the table and eat.

For a bit of heaven, slice in half and slather with butter that will melt instantly.